Put
breasts in crock pot and fill crockpot with water or chicken broth to the
top. Cook on low for 6 hours. Drain all liquid and shred chicken with
fork. Add 1 bottle of Bone Suckin’ Sauce
to the shredded chicken and mix!

Baked Green Beans

3 bags frozen organic
green beans

3 tbsp olive oil

½ tbsp pepper

Microwave green beans to
defrost and place on a roasting pan. Preheat the oven to 300 and spread
seasoning and olive oil over green beans. Bake for 15 minutes and remove.

Spaghetti Squash

1 large spaghetti squash

Organic olive oil

Microwave the squash for 2 minutes. Remove and cut in half
with a large, sturdy kitchen knife. Preheat oven to 400. Drizzle olive oil over
squash and lay face down on a cookie sheet. Roast for 40 minutes, remove and
shred with a fork while still warm.

Bison
Crock Pot Sirloin with Schultz sauce

Season 3lbs of bison sirloin with Debbie’s Seasoning.
Set inside of a tall not wide crock pot. Top with 3 tbsp of Schultz hot
sauce. Cook on low for 8 hours. Drain the liquid and shred the
meat. Tastes great with more hot sauce on top when you eat. Schultz
hot sauce is available at Whole Foods. Bison Sirloin is available at
Whole Foods as well. YUM!

Shredded Chicken7 Boneless Skinless BreastsWater or chicken stock1 bottle Bone Sucking SaucePut breasts in crock post and fill with water or chicken broth to top. Cook on low for 6 hours. Strain liquid & shred with fork. Add 1 bottle sauce to the chicken & mix.Roasted Broccoli3lbs of Fresh Organic BroccoliSea Salt and Pepper to taste3 tbsp Organic Olive Oil Cut and wash Broccoli. Pour out on a large sheet cake pan evenly in one layer. Pour olive oil over the broccoli, salt and pepper to taste. Roast on 425 for 20 to 25 mins or until tips start turning brown.Mashed Cauliflower3 bags frozen cauliflower2 tbsp Annie’s Organic Balsamic Vinegar and Olive Oil dressing Steam cauliflower in microwave and add to food processor with the dressing. Mash in food processor.Roasted Carrots30 Organic Whole carrots1 tbsp Olive OilSea Salt and Pepper to taste Peel carrots. Slice on the diagonal into smaller even pieces. Spread evenly on pan and sprinkle with stevia, salt, pepper and olive oil. Roast in a 425 oven for 20 to 25 mins. Mashed Sweet Potato6 medium sweet potatoesCinnamon and Stevia to taste1 tbsp agave¼ cup almond milk Preheat oven to 400. Wash sweet potatoes and lay on a cookie sheet. Bake for 90 minutes. Remove from oven and let cool. Peel off the skin and mash the sweet potatoes in a bowl. Add agave, almond milk, and more cinnamon and Stevia to taste. Blend with a hand mixer until smooth.Agave Grilled Salmon4 - 5 oz pieces of SalmonAgave NectarOlive Oil Brush about a tsp of Agave nectar on each side of the salmon. Warm a grill pan with 1 tbsp olive oil, on medium heat place all four pieces of salmon on grill pan and there should be a sizzle. Cook on each side for 5 to 7 minutes. Agave will caramelize and be so delicious you might die!

sample menuBreakfast

Pumpkin Pancake

1 tbsp almond butter

8 strawberries

Snack

1 scoop strawberry jay rob egg white protein

1 tbsp stawberry banana flax oil

8 strawberries blended

Lunch

4 oz hulkburger

2 cups roasted broccoli

2 tbsp quinoa on top of broccoli

Snack1 no bake vanilla apricot protein bar

Dinner

4 oz Lemon Tilapia

2 cups roasted brussel sprouts

1 cup sauteed red peppers

Recipes:

Pumpkin Pancake

6 organic egg whites

2 tbsp organic canned pumpkin

1 tbsp cinnamon

2 packets Stevia

1 tsp organic alcohol-free vanilla

Combine all ingredients in a blender and blend on medium for
30-45 seconds. Mixture should be frothy like batter. Heat a skillet and spray
olive oil non-stick cooking spray on top. Pour egg white mixture into pan and
cook on medium for 1 minute or until top is hard. Flip and cook an additional
minute.

Hulkburger

4lbs ground bison

1 bottle organic ketchup (made with agave)

1 bottle minced onion

Sauce:

½ bottle organic ketchup

1 bottle minced onion

1 tbsp garlic powder

1 tsp cayenne

1 tbsp dry mustard

2 packets Stevia

1 tbsp apple cider vinegar

Preheat the oven to 400. On a flat surface, spread the bison
flat and mix in ketchup and minced onion. Form even 6oz patties and place on a
drying rack. Mix all of the ingredients together for the sauce in a large bowl
and spoon on top of each burger. Line the bottom of the oven rack with foil and
place the burgers on the cooling rack in the oven. Bake on 400 for 40 minutes.
If you like them more done like a meatloaf turn off oven and let them sit for
another 20-30 minutes. Remove the burgers from the oven and let cool. Place
each in a container for meals throughout the day. Cooking them this way allows
the fat to drain easily and makes clean up a breeze!

Roasted Broccoli3lbs of Fresh Organic BroccoliSea Salt and Pepper to taste3 tbsp Organic Olive Oil Cut and wash Broccoli. Pour out on a large sheet cake pan evenly in one layer. Pour olive oil over the broccoli, salt and pepper to taste. Roast on 425 for 20 to 25 mins or until tips start turning brown.

Vanilla Apricot Protein Bar

2 cups quick cook oats

1/2 cup natural almond butter

4 scoops vanilla Jay Robb egg white protein powder

1 tbsp ground flaxseed

1/2 cup water

1 tbsp agave

2 packets Stevia

1 cup unsweetened dried apricots

1 tsp alcohol-free vanilla

Knead all ingredients in a large bowl.
Line square baking pan with wax paper. Spread dough into pan using a spatula.
Optional: Spread a thin layer of peanut butter on top of dough. Freeze for 30
minutes. Remove from freezer & cut into bars.

Lemon garlic tilapia
Foil line a roasting pan. Season 6 tilapia fillets’ with sea salt,
pepper, garlic powder and onion powder evenly. Add a dash of cayenne on
top. Thin slice lemons and lay 2 slices on top of each tilapia
filet. Cook uncovered at 350 for 20 minutes. Then cover with foil
and cook for 15 more.